Detailed Directions and Instructions
Step 1: Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray or line it with parchment paper. In a medium bowl, combine melted butter, sugar, eggs, and vanilla. Add in cocoa powder, flour, and salt, and mix until just combined.
Step 2: Bake the Brownie
Pour the brownie batter into the prepared springform pan. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and let it cool slightly.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until well combined. Add eggs one at a time, mixing on low until smooth.
Step 4: Layer the Cheesecake
Pour the cheesecake filling over the cooled brownie base. You can gently smooth it out with a spatula.
Step 5: Bake the Cheesecake
Return the springform pan to the oven and bake for an additional 45-50 minutes. The edges should be set, but the center will still have a slight jiggle. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour.
Step 6: Prepare the Caramel Sauce
While the cheesecake cools, prepare the caramel sauce. In a saucepan, melt butter, and add brown sugar and heavy cream. Stir until smooth and bring to a simmer. Cook for about 5 minutes until it thickens slightly.
Step 7: Chill the Cheesecake
After the cheesecake has cooled for 1 hour, remove it from the oven. Refrigerate for at least 4 hours or overnight to set completely.
Step 8: Serve the Cheesecake
Once the cheesecake is thoroughly chilled, remove it from the springform pan. Drizzle the caramel sauce over the top before slicing and serving.
Notes
Note 1: Serving Suggestions
This dessert is delicious on its own but pairs well with whipped cream or extra caramel sauce.
Note 2: Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Note 3: Freezing
You can freeze the cheesecake for up to 2 months. To do so, wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Note 4: Substitutions
Feel free to use gluten-free flour for a gluten-free version of the brownie base.
